Spiced slaw and grilled hearts are a love match on the plate.Gather Journal Fiery Hearts & Slaw
“The whole world’s wild at heart and weird on top,” says Lula. And in David Lynch’s twisted love story that follows her and Sailor as they try to get far away from Lula’s hysterical witch of a mother (played with pitch-perfect craziness by Diane Ladd), it sure is. Their road trip is, in true Lynch fashion, littered with a motley crew of bizarre characters (without a doubt, Willem Dafoe at his most demented). Our grilled chicken hearts and blood-red slaw evoke the film’s strange passion and repeated crimson imagery (fire, nails, smeared lipstick).
Trim hearts of anything grisly, but leaving fat. Stir together 2 cups cold water, sugar and 2 Tbsp salt. Add hearts and brine, chilled, at least 3 hours.
Put cabbage and beets in a large bowl. Gently heat oil and stir in paprika, cumin, and cayenne. Cook stirring 1 minute. Cool slightly then stir in vinegar. Season with salt and toss with slaw. Let stand while grilling hearts.
Drain and rinse hearts then pat dry. Smash and chop garlic together with 1 tsp salt into a paste. Rub on hearts then arrange on skewers. Drizzle with oil and season with pepper. Grill over direct heat, turning, 4 to 6 minutes.